White Bean And Quinoa Chili

• 1 1/2 cups diced onion
• 2 tablespoons olive oil
• 1 cup diced green bell pepper
• 5 cloves minced garlic
• 2 tablespoons ground cumin
• 3 tablespoons ancho chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 14 to 15 ounce cans tomatoes, chopped
• 1 to 2 12 ounce cans V8 or tomato juice
• 12 ounces beer, preferably a brown ale
• 1 to 2 teaspoons brown sugar
• 3 cups cooked white beans ( or two 14 to 15 ounce cans drained and rinsed)
• 3/4 cup quinoa simmered in 1 1/2 cups water for 10 to 15 minutes

1. In a soup pot or dutch oven saute the onions and bell pepper in the olive oil until the onions begin to soften. Add the garlic and saute another minute or two.
2. Stir in the cumin, chili powder, crushed red pepper flakes, salt and pepper and saute another minute or two.
3. Add the tomatoes, beer and one can of the tomato juice, bring up to the boil and gently simmer for about 15 minutes. Taste at this point and if the mixture seems to acidic, stir in some of the brown sugar.
4. Stir in the cooked beans and cooked quinoa and if the chili seems too thick, add some or all of that second can of tomato juice. Bring up to the boil and serve. You can certainly garnish with your favorite toppings - green onion, avocado, grated cheese, sour cream, etc.
5. Note: Make this early in the day or the day before serving for better flavor.

onion, olive oil, green bell pepper, garlic, ground cumin, ancho chili powder, salt, black pepper, red pepper, tomatoes, tomato juice, beer, brown sugar, white beans, quinoa

Taken from food52.com/recipes/15605-white-bean-and-quinoa-chili (may not work)